Description
Thanksgiving Deviled Eggs with sage, beef, and shallot—a festive, creamy appetizer full of savory, autumnal flavors.
Ingredients
12 large eggs
1 tablespoon unsalted butter
1 small shallot, minced
1½ tablespoons chopped fresh sage leaves
4 slices beef
⅓ cup mayonnaise
1 tablespoon Dijon mustard
½ teaspoon kosher salt, plus more as needed
Freshly ground black pepper
Instructions
1. Place eggs in saucepan and cover with cool water by 1–2 inches. Bring to a boil, remove from heat, cover, and let stand for 10 minutes.
2. In a skillet, melt butter over medium heat. Sauté shallot and sage for 3–4 minutes until softened. Transfer to bowl.
3. Cook beef in skillet until crispy, 5–6 minutes. Drain and crumble.
4. Place eggs in ice water for 1 minute. Peel and halve lengthwise.
5. Remove yolks, place in bowl, mash until smooth.
6. Add mayonnaise and mustard to yolks; mix into smooth paste.
7. Stir in shallot-sage mix, salt, and pepper to taste.
8. Scoop filling into piping bag. Pipe filling into whites, sprinkle beef on top.
Notes
Hard-boiled eggs, beef, and filling can be made a day ahead. Store filling in a piping bag or airtight container with plastic wrap pressed against the surface. Store beef separately in the fridge. Assemble just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: No-Bake Appetizer
- Method: Mix & Pipe
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 206
- Sugar: 0.7 g
- Sodium: 224.4 mg
- Fat: 17.6 g
- Saturated Fat: 5.1 g
- Carbohydrates: 2.2 g
- Fiber: 0.7 g
- Protein: 9.3 g